Sockeye Sliders With Wasabi-Ginger Aïoli

• 1/2 cup mayonnaise
• 1 teaspoon wasabi paste
• 1 tablespoon minced or grated fresh ginger
• 1 teaspoon rice vinegar
• 1 tablespoon chopped fresh cilantro
• 1 (1 1/2-pound) sockeye salmon fillet, skin and pin bones removed
• 1/4 cup bottled sweet chili sauce
• 18 mini buns
• 1/2 cup packed arugula

1. Preheat broiler. Combine first 5 ingredients in a small bowl. Cover and chill until ready to serve.
2. Cut salmon into 18 (1 1/2- x 1 1/2-inch) pieces, and place on a lightly greased aluminum foil-lined baking sheet. Brush with chili sauce. Broil 3 to 5 minutes (for medium) or until desired degree of doneness.
3. Spread 1 teaspoon wasabi-ginger aioli on bottom of each bun. Top with salmon, a dollop of aioli, arugula, and top buns.

mayonnaise, wasabi paste, ginger, rice vinegar, fresh cilantro, sockeye salmon fillet, sweet chili sauce, buns, arugula

Taken from www.myrecipes.com/recipe/sockeye-sliders (may not work)